超声辅助热水浸提法制备锦灯笼果实多糖的研究  

Study on the Preparation of Polysaccharides from the Fruit of Brocade Lantern by Ultrasonic Assisted Hot Water Extraction

作　　者：冯晓阳 徐丹鸿[1] 杨迪 刘锦田 FENG Xiaoyang;XU Danhong;YANG Di;LIU Jintian(Department of Biotechnology,Heilongjiang Vocational Institute of Ecological Engineering,Harbin,Heilongjiang 150025,China;China Railway Harbin Group Co.,Ltd.,Harbin Railway Disease Prevention and Control Center,Harbin,Heilongjiang 150001,China)

机构地区：[1]黑龙江生态工程职业学院生物技术系,黑龙江哈尔滨150025 [2]中国铁路哈尔滨局集团有限公司哈尔滨铁路疾病预防控制中心,黑龙江哈尔滨150006

出　　处：《农产品加工》2024年第7期17-19,23,共4页Farm Products Processing

摘　　要：以锦灯笼果实为原料,去离子水为提取剂,探讨超声波法提取锦灯笼多糖最佳工艺,并采用三氯乙酸法对锦灯笼果实多糖进行脱蛋白处理。以锦灯笼果实粗多糖得率为评价指标,采用单因素试验和L_(9)(3^(4))正交试验考查超声过程中超声功率、超声温度、超声时间、料液比对多糖得率的影响。试验确定粗多糖最佳工艺路线为超声功率200 W,超声温度80℃,超声时间40 min,料液比1∶20;质量分数为4%三氯乙酸脱蛋白效果最佳,此时蛋白质的脱除率为40.26%,多糖保留率为81.71%。Using brocade lantern fruit as raw material and deionized water as extraction agent,the optimal process for ultrasonic extraction of brocade lantern polysaccharide was explored,and the trichloroacetic acid method was used to deproteinize the polysaccharide from brocade lantern fruit.Using the yield of crude polysaccharides from brocade lantern fruit as the evaluation index,single factor experiments and L_(9)(3^(4))orthogonal experiments were used to investigate the effects of ultrasound power,ultrasound temperature,ultrasound time,and material liquid ratio on the yield of polysaccharides during the ultrasound process.The optimal process route for crude polysaccharide was determined through experiments as follows:ultrasonic power 200 W,ultrasonic temperature 80℃,ultrasonic treatment for 40 min,and material liquid ratio 1∶20;The best deproteinization effect was achieved at a concentration of 4%trichloroacetic acid,with a protein removal rate of 40.26%and a polysaccharide retention rate of 81.71%.

关 键 词：超声波 锦灯笼果实多糖 单因素试验 正交试验 提取 

分 类 号：TQ91[化学工程]